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5 from 2 votes

Kashmiri Collard Greens

Kashmiri Collard Greens
Course: Side
Cuisine: Indian
Servings: 4 servings
Author: Vaishali Honawar


  • 5-6 large collard leaves , stems removed, then rolled up and cut into long, skinny ribbons
  • 1 tomato , dunked into boiling water for a minute, then peeled and diced
  • 1 large onion , thinly sliced
  • 3 large cloves of garlic , minced
  • 1 tbsp grated ginger
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp red chilli powder
  • 1 1/2 cups water


  • Heat the oil and add the onions. Saute on medium heat until nicely browned.
  • Add the ginger and garlic and stir for a minute.
  • Add the tomato and stir for another minute.
  • Add the collard greens, salt, red chilli powder and water.
  • When it comes to a boil, cover with a tight-fitting lid, turn the heat to low, and allow the veggies to simmer away for 1 1/2 to 2 hours.
  • If there is still water remaining at the bottom of the pan, turn the heat to medium or high and let it evaporate.
  • Serve hot as a side dish with rice and dal or with rotis.